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    Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami by Marcello Trevisani, Matilde Cecchini, Daniela Siconolfi, Rocco Mancusi, Roberto Rosmini

    Published 2017-01-01
    “…The amounts of 2-thiobarbituric acid reactive substances (TBARS) and water activity (Aw) were assessed in Italian salami coated with beeswax at 55 days of ripening and compared with controls at 5, 6, and 7 months of shelf life. …”
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